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PIEROGIES




Source of Recipe


RFF


Recipe Introduction


Serves 6


List of Ingredients





2 1/2 POUNDS RED POTATOES HALVED WITH SKINS ON
2 Tblsp BUTTER
2 MEDIUM ONIONS CHOPPED
1/2 POUND BACON CHOPPED
8 OUNCES MILD CHEDDAR CHEESE
2 CUPS FLOUR
1/2 TEASPOON SALT
1 CUP WARM WATER
1/4 CUP OIL
SALT AND PEPPER

Recipe



Boil the potatoes until well done, drain and mash with butter. Set aside.

In a large skillet over medium heat cook the bacon and onions together. Reserve 1/2 cup of the mixture for spooning over the cooked pierogies.

Add the remaining bacon and onions to the potatoes. Stir the cheese into the potato mixture. MIX WELL. Chill until very cold.

Mix the flour and salt in large bowl. Make a well in the middle. Pour water and oil into the well. Mix together. Add more flour, 1/2 a cup at a time until dough is firm. Knead dough until mixture does not stick to hands. Cover tightly and let stand for 1/2 hour in a warm place. On a lightly floured surface, roll out dough to 1/4-inch thickness and cut in 2-inch diameter circles. Add 1 teaspoon filling, fold over 1 half of circle and press the edges together to seal.

Bring a large pot of water to a boil. add 1 tablespoon oil, then add perogies. Stir occasionally so pierogies won't stick to the bottom. When pierogies rise to the top, about 3 to 4 minutes add 1 cup cold water to stop the cooking. Remove the pierogies with a slotted spoon.

Serve topped with bacon and onion. I also like to cook onion in butter and top with this also.